3 c. sauerkraut, drained
1 1/2 lbs. cooked corn beef, thinly sliced or canned corned beef
2 c. shredded Swiss cheese
1/2 c. Thousand Island dressing (I use a lot more dressing than this)
2 lg. tomatoes, sliced thin
3 tbsp. butter
6 slices dark rye bread, cubed
1/2 c. melted butter
1/4 tsp. caraway seed

Arrange sauerkraut in bottom of 9 x 12 baking dish. Top with corned beef, then shredded cheese. Spoon and spread dressing on top; add tomatoes and dot with butter.

Toss cubed bread in butter and caraway seeds. Spread on top of casserole and bake at 425 degrees for 25 minutes.